Panera Thai Style Chicken Soup Recipe (Tom Kha Soup)
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
220 kcal
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Course
Main Course, Lunch
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Cuisine
Thai
Panera Thai Style Chicken Soup Recipe (Tom Kha Soup)
Description
Panera Thai Style Chicken Soup, also known as Tom Kha Soup, features a flavorful broth enriched by coconut milk and aromatic ingredients like garlic, ginger, and red onion. Chicken breasts simmer in the broth, then are shredded and returned to the pot. Vegetables such as shredded carrot and diced portobello mushrooms add texture and depth. The soup gains a subtle tartness from fresh lime juice, while cilantro contributes a bright herbal note. Optional fish sauce or Thai red curry paste can adjust the flavor toward a more authentic Thai profile. The rich coconut milk lends creaminess, creating a satisfying balance of savory, creamy, and citrus elements.
The soup is cooked gently over medium heat, allowing the aromatics to soften and flavor to develop. Removing and shredding the chicken before returning it ensures tender meat throughout. The final garnishes of lime wedges and cilantro offer fresh brightness on serving.
This soup suits a starter or light main dish. Its creamy texture and fresh notes make it comforting without heavy richness. It can be served on its own or accompanied by rice to round out the meal.
For variations, shrimp can replace chicken by adding it after simmering, and vegetable broth or increased coconut milk can create a vegan version. Use full-fat canned coconut milk or coconut creme for the best richness and texture; refrigerated coconut milk or coconut water are not suitable. Adjust ginger amounts based on fresh or ground forms, and consider lemongrass or galangal for more authentic flavors if available.
Ingredients
- 2 tablespoons vegetable oil I like avocado oil, but use olive oil, or your favorite vegetable oil
- 1 large red onion diced (may sub with yellow or white onion)
- 3 cloves garlic minced
- 1 inch ginger peeled, finely chopped (or ¼-¾ teaspoon ground ginger) (replace with galangal Thai ginger if you can find)
- 2-3 chicken breast or thighs (see notes for Shrimp or vegetarian, boneless
- 6 cups chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 large carrot peeled, shredded
- 1 large portobello mushroom diced or about 1 cup Shitake mushrooms
- 14 ounce coconut milk full-fat or coconut creme
- ½ lime squeezed
- 3 tablespoons cilantro chopped, fresh
- fish sauce optional, 1-3 tablespoons for authentic soup
- Thai red curry paste called Massaman, adds more spice, optional, ½-1 tablespoon for authentic soup
- green onion sliced green onions and lime wedges for garnish
- lime sliced green onions and lime wedges for garnish
Instructions
- In a large pot over medium-high heat add the vegetable oil, once hot add the diced onion, garlic, and ginger, and sauté for 5 minutes until the onion has softened.
- Add the chicken broth, chicken breast, salt, and pepper, and bring to a boil. Reduce heat and simmer for 20 minutes.
- Remove chicken breast from the pot and with two forks shred the chicken. Return the chicken to the pot.
- Add the carrot, mushroom, and coconut milk, and cook for 5 minutes.
- Add lime juice and stir in some cilantro. Serve in a bowl, garnish with lime wedges and cilantro or green onions.
Notes
- Red onion is preferred for its natural sweetness and color but can be substituted with white or yellow onions.
- Fresh garlic and ginger enhance aroma; ground ginger can substitute but start with a small amount and adjust to taste.
- Full-fat canned coconut milk or coconut creme is essential for proper creaminess; avoid refrigerated coconut milk or coconut water.
- Lime wedges add optional tartness and freshness when serving.
- For authentic variations, include lemongrass by bruising stalks and adding during sautéing.
- To make shrimp Tom Kha, add peeled raw shrimp after simmering soup, cooking until pink.
- A vegan version replaces chicken broth with vegetable broth and increases coconut milk quantity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 220kcal | 11% |
| Carbohydrates | 7g | 2% |
| Protein | 11g | 22% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 376mg | 16% |
| Potassium | 425mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1530IU | 31% |
| Vitamin C | 4mg | 4% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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